Author: Wendy

Pasta with Mushroom, Leek and Tomato Cream Sauce

 

 Mushrooms have a meaty taste and texture, making them a very good ingredient for vegetarian main courses.  Pasta dishes with mushrooms in them seem substantial enough that even meat eaters walk away satisfied.  So here is a good way to have a meatless dinner without sacrifice.  And it is pretty […]

Wild Mushroom Broth in Slow Cooker

 

  The last recipe I posted, Vegetarian Borscht, was so delicious, but the wild mushroom broth I made as its base took awhile to cook.  I was lamenting the time-consuming nature of the soup preparation last week as I savoured bowl after bowl of the soup throughout the week.  I […]

This is a broccoli quiche

Two Kinds of Quiche

 

 Quiche is a mainstay of my cooking repertoire, and has been for many years.  I usually try to make two at a time, one for dinner the evening I cook it and the other for the freezer.  Also, I use frozen pie crust.  My favorite is Wholly Wholesome (brand) Organic […]

Roasted Butternut Squash Coconut Soup

 

  After a bit of a lengthy hiatus, I am back! In hopes of helping people move towards more sustainable eating practices, I will begin again to post recipes and tips about cooking plant-based meals.  Recently, I came across a recipe for butternut squash coconut soup that called for Thai […]

Spicy Chickpeas and Kale in Coconut Cream

 

  The inspiration for this recipe came from a dish that a friend brought to me when I was sick a couple of months ago.  It was so delicious I asked for the recipe, but she had purchased it from a gourmet-to-go place, so could not provide it.  I have […]

Roasted Root Vegetable Soup With Ginger and Pear

I owe the idea for this soup to my sister-in-law, who recently developed and shared with me a recipe for roasted butternut squash soup.  I wanted to make a turnip soup, and adapted her recipe to the turnips and other root vegetables I had in my refrigerator.  The ginger and […]